Ingredients for Zesty Cioppino
- Fresh Mushrooms
- 1 medium onion (chopped)
- 4 cloves garlic (minced)
- Tomatoes
- Dry Red Wine
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- 1 bay leaf
- Red Snapper
- Bay Scallop
- Large Shrimp
- Sourdough Bread
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How to Make Zesty Cioppino
- Spray a 6-quart Dutch oven with nonstick cooking spray.
- Heat the Dutch oven over high heat.
- Add 1 cup sliced cremini mushrooms, 1 medium onion (chopped), and 4 cloves garlic (minced).
- Sauté for 4-6 minutes, or until vegetables are tender, stirring frequently.
- Add 28 ounces canned crushed tomatoes (with their juice), 1/2 cup dry white wine, 1 teaspoon Italian seasoning, 1/4 teaspoon red pepper flakes, and 1 bay leaf.
- Stir to combine.
- Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
- Uncover the Dutch oven and increase heat to high.
- Bring the mixture back to a boil.
- Add 1 pound red snapper fillets (or other firm white fish), 8 ounces sea scallops, and 8 ounces shrimp (peeled and deveined).
- Cook for 8-10 minutes, or until the fish flakes easily and the shrimp are pink, stirring occasionally. Do not overcook!
- Serve immediately with crusty sourdough bread for dipping. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
28g
Fat
5g
Carbs
5g
